Served as main course. Non-vegetarian dish.

8 ounces Linguine

1 pound medium Shrimp, peeled and deveined

2 teaspoons Szechuan style Pepper blend, divided

2 Tablespoons Vegetable Oil

1/4 teaspoon Garlic powder

1/2 teaspoon ground Ginger

1 Red Bell Pepper, sliced in strips

8 ounces fresh Snow Peas Pods or Sugar Snap Peas

3/4 cup Water

2 teaspoons Cornstarch

1/4 cup Soy Sauce

Cook the linguine according to package directions. Sprinkle shrimp with 1 teaspoon szechuan style pepper blend. Heat 1 tablespoon oil in 10 inch skillet over medium high heat. Add shrimp, sprinkle with garlic powder and ginger. Stir fry 3 minutes or until shrimp are pink. Set aside. Add remaining 1 tablespoon oil to skillet. Stir fry pepper strips and pea pods 2 minutes or until vegetables are tender. Combine water, cornstarch, soy sauce and remaining 1 teaspoon Szechuan style pepper blend. Pour into skillet; cook 1-2 minutes or until thickened, stirring occasionally. Return shrimp to skillet; heat through. Serve over linguine.

Serves: 4

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